Ingredients
- 1 cup Oreo cookies, finely crushed (about 10–12 cookies)
- 4 oz cream cheese, softened
- 1/4 teaspoon peppermint extract
- 8 oz semi-sweet or milk chocolate, finely chopped
- 1 teaspoon coconut oil or vegetable oil (optional)
Instructions
- Place the Oreo cookies in a food processor and pulse until fine crumbs form. Alternatively crush them in a sealed plastic bag using a rolling pin.
- In a bowl combine the crushed Oreo cookies, softened cream cheese, and peppermint extract.
- Mix until the mixture becomes smooth and evenly combined.
- Scoop about 1 tablespoon of the mixture and roll into small balls.
- Place the balls on a parchment-lined tray and refrigerate for about 30 minutes until firm.
- Place the chopped chocolate in a microwave-safe bowl and heat in 20-second intervals, stirring each time until melted and smooth.
- Stir in coconut oil if using to help thin the chocolate.
- Dip each chilled Oreo ball into the melted chocolate, coating it completely.
- Allow excess chocolate to drip off and place the coated bites back onto the parchment paper.
- Let the chocolate set at room temperature or refrigerate for about 15 minutes until firm.
- Serve chilled or at room temperature.
Notes
- Do not add too much peppermint extract as it can overpower the flavor.
- White chocolate can be used instead of semi-sweet chocolate for a sweeter version.
- Sprinkle crushed Oreo crumbs or drizzle melted chocolate on top for decoration.
- Chilling the balls before dipping helps them hold their shape.
- Store in the refrigerator to maintain firmness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bite
- Calories: 110
- Sugar: 9 g
- Sodium: 55 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
